QUINOA PILAF

A high protein grain combines with scallions, garlic, mushrooms and spinach for a superior side dish.

Servings: 6

½ cup quinoa, rinsed

¾ cup water

¾ tsp. Jensens broth powder, mixed into water

½ tbs. olive oil

½ tbs. garlic, minced fine

½ cup scallion, diced small

2 cups mushroom, sliced ¼ inch thick

2 cups spinach leaves

Rinse quinoa in a fine strainer under running water to remove bitter outer layer.  Rinse for a full minute.

Combine with water and broth powder and simmer for 20 minutes until grain is transparent and water is absorbed.

Heat olive oil and garlic in a hot skillet and quickly stir fry scallions, mushrooms and spinach just until spinach is wilted.  (Undercook rather than overcook)

Fold vegetables into quinoa and serve.

NOTE:  Build health by adding more whole grains to your life!  You can use quinoa in place of rice in most pilaf type recipes)

PER SERVING: 75 Calories; 2g Fat; 3gm Protein; 12g Carbohydrates

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